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  • Writer's pictureSimone Martin

Colorful Potato Bean Carrot Pan

I love combining simple vegetables with a legume kind of dish and mixing it with a spicy fresh tomato sauce. The basics of this dish are: tomatoes, carrots and kidney beans. The varied spices, from mustard seeds and cumin to coriander and cinnamon, give the dish an intense, Middle Eastern flavor.


1 onion

3 potatoes

3 carrots

1 can of kidney beans

1 can of tomatoes or a few fresh tomatoes

1 tbsp of tomato paste

2 cloves of garlic

1 tsp Mustard seeds

1 tbsp of oriental spices, e.g. cumin, curcuma, ginger, cilantro, persil,

A bit of red whine or balsamic vinegar



A squeeze of lemon juice


Cut the onion into thin slices. Cut the potatoes and carrots into cubes. Also cut the garlic into small cubes. First stew the mustard seed in a little bit of oil. Add the onion and stew it for about 2 minutes. Add a bit of water before the onions get burned. Then add the rest of the the spices. Add the vegetables and the can of tomatoes/fresh tomates. First cook at high heat and then let it cook at low heat with a cover for about 20 minutes. Taste with salt and pepper. When ready to serve squeeze a bit of lemon on top and add fresh herbs if you like. I like to add fresh mint or basil or anything green the nature is providing in the current season.


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